Beat egg yolks for 3 - 4 minutes until they are creamy and lighten in color

Add coconut milk, honey, and nutmeg to medium sauce pan

Heat on medium-high heat until it just starts to bubble

Remove from heat

Temper coconut milk mix with eggs: while whisking or with mixer on low, very slowly drizzle hot milk into eggs until all milk is incorporated. If you do this too fast the hot milk with scramble the eggs.

Return mix to sauce pan and heat over low heat until temperature reaches 160F°

Remove from heat and stir in vanilla

Cool to room temperature

Pour egg nog into air tight container and refrigerate for at least two hours before serving

Serve chilled, dust with cinnamon if desired